Apple Cranberry Crisp
This easy recipe intentionally omits sugar and salt and get its
sweetness from the ice cream. There is also no need to peel the
apples, especially if they are organic.
From our September newsletter (PDF)
For the fruit
4 or 5 Granny Smith apples, cored, cut into medium size chunks
1 cup Cranberries (or more if you love the tartness of cranberries)
preferably fresh, but you can also use dried cranberries
For the topping
1 cup pecans or walnuts, coarsely chopped
1/2 cup all purpose flour
1/2 cup rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 tablespoons unsalted butter, melted
Vanilla ice cream
Directions
– from Andres Aguirre
< Previous Next >
This easy recipe intentionally omits sugar and salt and get its
sweetness from the ice cream. There is also no need to peel the
apples, especially if they are organic.
From our September newsletter (PDF)
For the fruit
4 or 5 Granny Smith apples, cored, cut into medium size chunks
1 cup Cranberries (or more if you love the tartness of cranberries)
preferably fresh, but you can also use dried cranberries
For the topping
1 cup pecans or walnuts, coarsely chopped
1/2 cup all purpose flour
1/2 cup rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 tablespoons unsalted butter, melted
Vanilla ice cream
Directions
- Preheat oven to 400 degrees F.
- Core and cut the apples as directed above.
- Combine all the topping ingredients in a large bowl, add the melted butter and mix until a
crumbly consistency. - Place the apples, cranberries and the topping in an 8 x 8 inch or slightly larger ungreased
baking pan. - Cover the baking pan with aluminum foil and place in the oven to bake for about 35-40
minutes or until the apples are soft. - Remove aluminum foil and leave in the oven for another 20 minutes or until lightly brown.
- Remove from oven and cool. Serve with a scoop of vanilla ice cream.
– from Andres Aguirre
< Previous Next >
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
|
| |
 |
| |
 |
| |
 |
